did my house ipa this saturday. as usual, just like clock work, all temps and gravs on target.
this morning when i came down into the brewery, the airlock is happily pinging the cap. But when i pulled the tshidt i caver the carboy with.........BAM!, IVE GOT CORN KERNEL SIZE HUNKS OF YEAST CHURNING LIKE THE WORT IS BOILING!
never seen this before, at least not this much and this active.
recipe is as follows-
10 lb maris oter
2 lb vienna
2 oz carapils
.5 oz bramling cross, first wort
1 oz 60 min
1 oz casdade 30 min
1 oz cascade 5 min
1 tsp irish moss 15 min
hydrated us-05, i sachet.
20 hrs later its still churning, seriously like its boiling.
anything going on here that is.........bad. im not a noob, but ive just never seen such a rampant fermentation. not blowing off, just really going at it!